Molasses Pork Tenderloin With Red Wine Sauce

READY IN: 52mins
Recipe by ratherbeswimmin

Southern Living

Top Review by Maito

A fancy dish that tastes great, without excessive effort. I think you could get away with halving the molasses and soy sauce in the marinade if you use a ziplock, there is plenty of liquid. The only thing I would surely do different is to use all wine instead of a mix with the broth, it would give the sauce an even better flavor than it already had.

Ingredients Nutrition


  1. Combine the first 6 ingredients in a shallow dish or zip-lock freezer bag; add tenderloins.
  2. Cover or seal; refrigerate 8 hours.
  3. Remove tenderloins from marinade; discard marinade.
  4. Grill tenderloins, covered with grill lid, over med-high heat for 20 minutes or until an internal thermometer reads 160°, turning occasionally.
  5. Let stand 10 minutes before slicing.
  6. To make the sauce: saute onion in melted butter in a saucepan over med-high heat for 3 minutes.
  7. Add in wine; cook 3 minutes; add beef broth; bring to a boil, and cook 5 minutes.
  8. Stir together ¼ cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until thickened; remove from heat.
  9. Serve tenderloin with sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a